Hoofdgerecht
Cheesy Beef Tacos with Pico de Gallo & Garlic Lime Sauce
45 minVoor 4Nutri-Score C€€
C
45 min
45 minCheesy Beef Tacos with Pico de Gallo & Garlic Lime Sauce
wat je nodig hebt
Ingrediënten
ground beef (80/20 lean to fat)Overig500 g
taco seasoning (tablespoons, or 1 packet)Kruiden en specerijen2 stukken
small corn tortillas (or flour tortillas)Bakkerij8 stukken
cheddar cheese (shredded)Zuivel200 g- mozzarella cheese (shredded)Zuivel100 g
tomatoes (diced, for pico de gallo)Groente en fruit3 stukken
red onion (finely diced)Groente en fruit1 stuk
jalapeño (seeded and finely diced)Groente en fruit1 stuk- cilantro (chopped)Groente en fruit20 g
lime (juiced)Groente en fruit2 stukken
garlic (cloves, minced)Groente en fruit2 stukken- Greek yogurt (or sour cream)Zuivel120 g
- mayonnaiseVoorraadkast60 g
olive oil (for frying the tacos)Voorraadkast30 ml
salt (to taste)Kruiden en specerijen5 g
black pepper (to taste)Kruiden en specerijen2 g
per portie
Voedingswaarden
536kcal
- Koolhydraten
- 33 g
- Eiwitten
- 30 g
- Vetten
- 32 g
stap voor stap
Bereiding
- Stap 1
Make the pico de gallo
- Dice the tomatoes and finely dice the red onion and jalapeño.
- Chop the cilantro and add everything to a bowl.
- Squeeze in the juice of 1 lime, season with salt and pepper and mix well.
- Set aside so the flavors come together.
- Stap 2
Make the garlic lime sauce
- Combine the Greek yogurt, mayonnaise, minced garlic and the juice of 1 lime.
- Season with a pinch of salt and whisk until smooth and creamy.
- Chill until serving.
- Stap 3
Cook the seasoned beef
- Heat a drizzle of olive oil in a skillet over medium-high heat.
- Add the ground beef and break it up with a spoon.
- Cook until browned, then drain excess fat.
- Stir in the taco seasoning with a splash of water and simmer until the sauce coats the meat.
- Stap 4
Assemble the tacos
- Lay the tortillas out and spread a layer of shredded cheddar and mozzarella on each.
- Add a spoonful of the seasoned beef on one half.
- Top with a little more cheese so it seals.
- Fold the tortilla over into a half-moon.
- Stap 5
Fry until crispy and golden
- Heat a thin layer of olive oil in a pan over medium heat.
- Fry the folded tacos in batches, pressing lightly, until golden and crispy on both sides.
- Drain on paper towels.
- Stap 6
Serve
- Open each taco slightly and spoon in the fresh pico de gallo.
- Drizzle generously with the creamy garlic lime sauce.
- Serve immediately while the cheese is melted and the shell is crispy.